Vietnamese Mini Beef Sausages & Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Vietnamese Mini Beef Sausages & Rice

Vietnamese Mini Beef Sausages & Rice

Take your cooking skills to the next level!

Here to challenge your inner chefs, our new 'skill up' recipes will take you from zero to hero. Learn how to create sweet and savoury beef sausages with a honey glaze for a caramelised and moreish mouthful. Pair with a homemade, aromatic nuoc cham for a balanced and fragrant dipping sauce to really elevate your meal.

Allergens:
Egg
•Gluten
•Wheat
•Soy
•Fish
•Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy. )

1

carrot

1

cucumber

½

lemon

2

Red Radish

1 packet

beef mince

1 packet

fine breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 sachet

asian bbq seasoning

(Contains Gluten, Soy, Wheat;)

½

Long Chilli (Optional)

1 clove

garlic

1 packet

fish sauce & rice vinegar mix

(Contains Fish;)

1 packet

mixed salad leaves

1 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )

1 packet

mint

Not included in your delivery

olive oil

1 cup

water (for the rice)

1

egg

(Contains Egg;)

½ tbs

honey

1 tsp

white sugar

2 tbs

hot water

sideBannerName

Nutritional Values

Energy (kJ)3319 kJ
Calories793 kcal
Fat28.1 g
of which saturates8.5 g
Carbohydrate90.2 g
of which sugars18.3 g
Dietary Fibre23.5 g
Protein41.5 g
Sodium1797 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, using a vegetable peeler, peel carrot and cucumber into ribbons (stopping when you reach the seeds in the centre). • Slice lemon into wedges. • In a medium bowl, combine beef mince, the egg, fine breadcrumbs, Asian BBQ seasoning and a pinch of pepper. • Using damp hands, roll beef mixture into mini sausages about 6cm long and 3cm thick (3 per person).

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef sausages, gently turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat and add the honey, turning sausages to coat.

4
4

• While beef is cooking, crush long chilli (if using) and garlic with a pestle and mortar, until it resembles a fine paste. • Add fish sauce & rice vinegar mix, the white sugar, hot water and a generous squeeze of lemon juice. Stir until well combined.

TIP: Some like it hot, but if you don’t just hold back on the chilli. TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.

5
5

• In another medium bowl, combine cucumber and carrotribbons, mixed salad leaves, radish and sesame dressing. Season to taste.

6
6

• Divide rice and cucumber salad between bowls. Top with Vietnamese mini beef sausages. Tear over mint. • Serve with DIY nuoc cham. Enjoy!